| 摘要 |
The present invention relates primarily to the use of particular ureas, thioureas, carbamates, thiocarbamates and guanidines based on the neomenthyl structure and corresponding mixtures with one another or with further compounds as flavor materials or flavor material mixtures for producing, imparting, modifying and/or enhancing savory flavor notes. the invention furthermore relates to particular compositions, preparations and semifinished products which comprise the said compounds, as well as methods for producing, imparting, modifying and/or enhancing particular flavor impressions. Lastly, the invention also relates to the compounds themselves and to corresponding mixtures. |
| 主权项 |
1. A method for imparting or enhancing an umami flavor to a material comprising adding to the material:
(a) a compound or a mixture of compounds selected from the group consisting of:
(1) 1-((1S,2S,5R)-2-isopropyl-5-methyl-cyclohexyl)-3-(3-methoxy-propyl)-urea,(2) 1-((1R,2R,5S)-2-isopropyl-5-methyl-cyclohexyl)-3-(3-methoxy-propyl)-urea,(3) 1-(3-hydroxy-propyl)-3-((1S,2S,5R)-2-isopropyl-5-methyl-cyclohexyl)-urea,(4) 1-(3-hydroxy-propyl)-3-((1R,2R,5S)-2-isopropyl-5-methyl-cyclohexyl)-urea,(5) 1-((1S,2S,5R)-2-isopropyl-5-methyl-cyclohexyl)-3-(2-methoxy-1-methyl-ethyl)-urea,(6) 1-((1R,2R,5S)-2-isopropyl-5-methyl-cyclohexyl)-3-(2-methoxy-1-methyl-ethyl)-urea,(7) 3-[3-((1S,2S,5R)-2-isopropyl-5-methyl-cyclohexyl)-ureido]-butyric acid ethyl ester,(8) 3-[3-((1R,2R,5S)-2-isopropyl-5-methyl-cyclohexyl)-ureido]-butyric acid ethyl ester,(9) (3-methoxy-propyl)-carbamic acid (1S,2S,5R)-2-isopropyl-5-methyl-cyclohexyl ester,(10) (3-methoxy-propyl)-carbamic acid (1R,2R,5S)-2-isopropyl-5-methyl-cyclohexyl ester,(11) 4-((1S,2S,5R)-2-isopropyl-5-methyl-cyclohexyloxycarbonylamino)-butyric acid ethyl ester, and(12) 4-((1R,2R,5S)-2-isopropyl-5-methyl-cyclohexyloxycarbonylamino)-butyric acid ethyl ester,thereby imparting or enhancing an umami flavor. |
